1-Rinse the basmati rice and place in a heavy-bottomed pot.
Add water, soy milk, salt, ginger, cardamom and cinnamon.
Bring to a boil, reduce heat to low and cover for 45 minutes.

2-Stir in the sugar and coconut milk and simmer the rice without a lid over low heat. Cook until liguid evaporates and the pudding thickens (about 30mins). Remove the ginger slices, cardamom pods and cinnamon stick. Serve hot, warm, at room temperature or cold.

i got this recipe out of this fabulous book filled with mostly vegan recipes..these ladies that wrote it have a resturant in Victoria, B.C... called "Rebar"..which is the name of the cookbook.
i made this rice pudding the other day and i am definitly in love and can't wait to try some of the other recipes.

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